Pigs in Blankets with Honey

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Well, my fine food friends Christmas is here. A week from today will be Christmas day and the majority of those celebrating Christmas will be getting up early, not only to open presents but also to get that big plump breasted turkey in the oven for a nice slow roast.

Yummy eh! Roast turkey and all the trimming. Great fresh vegetables, roast potatoes, cranberry sauce, bread sauce, wonderful gravy and… oh yes… pigs in blankets!!

But what about pigs in blankets with a twist? To enhance the turkey and add some sweetness to support the cranberries, how about pigs in blankets with honey? Very simple to do and the honey really does complement the saltiness of the chipolatas and bacon. Yum!

I’ll show you how…

1. Get the ingredients together

There are only 3 ingredients and no preparing so this bit is simple. Just pork chipolatas and unsmoked streaky bacon. The same amount of sausages to rashers of bacon. Oh, and, of course, some honey.

2. Put the pigs in their blankets

All you have to do here is roll each chipolata in one rasher of bacon. Try and cover all of the sausage. Then place them in a roasting tray.

3. Cook the pigs in blankets

Once all of the pigs are covered up, place the roasting tray in a pre-heated oven at 200C / 180C Fan and roast for around 40 minutes, or until the bacon has gone crispy. When cooked they should look something like this.

4. Add the honey and serve

Once the bacon is nice and crispy, remove the pigs from the roasting tray and place in small bowl. Now, drizzle some honey over them and mix around so the pigs get fully coated in the honey.

Now either serve with your Christmas turkey or separately as an appetizer before the main Turkey event! Yum!

Ok, gang, that’s it for now. Just a quick one today. I hope you enjoyed the recipe and give a go. If you do, I’d love to hear how you get on. Drop me a note in the comments section below.

As always, many thanks for reading and a very merry Christmas to you. Until next time…Steve.

Steve Deacon

Founder & Writer

Hi, I'm Steve, founder of The Yum Yum Club. After years in the corporate rat race traveling the world, my wife Jen and I settled back in the UK to follow our true passion: great food and wine. Having worked in restaurant kitchens in my youth, I share honest home-cooked recipes, kitchen timing tips, and culinary discoveries.

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